Broccoli and chickpea salad with green tahini and almonds
- Total Time
chickpeas, canned, rinsed, drained1 can(s), (1x400g can)
broccoli400 g, cut into small florets
lemon juice1 tbs
olive oil1 tbs
fresh coriander¼ cup(s), leaves
fresh flat-leaf parsley½ cup(s), coarsely chopped
tomato(es)300 g, grape variety, halved
roasted almonds¼ cup(s), (40g), chopped
oil spray1 x 3 second spray(s)
- Preheat oven to 200°C. Line a baking tray with baking paper. Place chickpeas on prepared tray and lightly spray with oil. Bake for 10 minutes or until crisp.
- Meanwhile, cook broccoli in a small saucepan of boiling, salted water for 3 minutes or until tender. Drain. Refresh under cold water and drain. Coarsely chop.
- Process tahini, lemon juice, olive oil, coriander and half the parsley in a small food processor until well combined. Add 1½ tablespoons warm water and process again until mixture is a thick dressing consistency.
- Combine chickpeas, broccoli, tomatoes and remaining parsley in a large bowl. Season with salt and pepper. Serve drizzled with dressing and sprinkled with almonds.